Rosemary Chicken Casserole

Rosemary Chicken Casserole


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Chicken topped with cheese is always tasty, but this recipe is seasoned well with rosemary, which creates it's delectable taste. Serve with your favorite salad for a complete dinner or lunch!

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Time needed

10 min preparation + 35 min cooking

Serving Size / Yield

4-6 servings


  • 1 box penne pasta
  • 4 chicken breasts, skinless and boneless
  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • 8oz mushrooms, sliced
  • 2 cloves garlic, minced
  • ½ cup chicken stock
  • 3 teaspoons crushed rosemary
  • 1 cup heavy cream
  • 1 cup flour
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 teaspoon garlic powder
  • 2 cups cheddar cheese, shredded
  • ½ cup mozzarella cheese, shredded

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Mix the salt and pepper with the flour and mix in a ziplock bag. Heat the oil and 2 tablespoons of butter in a large skillet. Add the chicken breasts to the ziplock bag and shake to coat well. Place the chicken on the skillet and cook until browned on both sides, remove and set aside. Add the rest of the butter to the skillet and add the mushrooms and garlic. Sauté for 5 minutes and then add ¼ cup of the chicken stock and the rosemary. Preheat the oven to 375F and grease a baking pan. Add the noodles to the bottom of the pan, top with chicken and mushrooms and top with cheeses. Bake for 20 minutes, or until cooked through. Remove and let sit for 10 minutes before serving.

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